Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins are a fun twist on the classic chicken pot pie. Flaky biscuit dough or puff pastry holds a creamy chicken and vegetable filling, all baked in a muffin tin until golden brown. They’re portable, kid-friendly, and freezer-friendly, making them great for meal prep or entertaining.

 Time Overview

Prep Time: 15 minutes

Cook Time: 20–22 minutes

Total Time: 35–37 minutes

Ingredients

For the Filling

Cooked chicken breast  2 cups, diced or shredded

Frozen mixed vegetables 1½ cups

Cream of chicken soup 1 cup

Cheddar cheese

Salt  ½ tsp

Black pepper  ¼ tsp

Garlic powder  ¼ tsp

Onion powder ¼ tsp

For the Crust

• Refrigerated biscuit dough – 1 tube (12 biscuits) or
• Puff pastry – 1 sheet, thawed and cut into 12 squares

Instructions

Step 1 – Prepare the filling

In a large bowl, combine chicken, mixed vegetables, cream of chicken soup, cheddar cheese, salt, pepper, garlic powder, and onion powder.

Stir until everything is evenly coated and creamy.

Step 2 – Prepare the crusts

1. Preheat oven to 190°C (375°F).
2. Grease a standard 12-cup muffin tin.
3. If using biscuit dough: Flatten each biscuit into a 4-inch round.
4. If using puff pastry: Cut into squares slightly larger than the muffin cups.

Step 3 – Assemble the pies

Press each biscuit round or puff pastry square into a muffin cup, letting the edges come up the sides.

Spoon about 2–3 tbsp of filling into each cup.

Step 4 – Bake

Bake for 20–22 minutes, until crust is golden brown and filling is bubbly.

Let cool for 5 minutes before carefully removing from the tin.

Step 5 – Serve

Serve warm on their own or with a fresh side salad.

Notes & Tips

Shortcut: Use rotisserie chicken to save time.

Extra creamy: Stir in 2–3 tbsp cream cheese to the filling.

Make ahead: Assemble and refrigerate (unbaked) for up to 24 hours before baking.

Freezing: Bake, cool completely, then freeze in an airtight container for up to 2 months. Reheat at 180°C (350°F) for 12–15 minutes.

Frequently Asked Questions 

Q1: Can I make these vegetarian?
Yes — replace chicken with sautéed mushrooms or extra vegetables.

Q2: Can I use homemade pie crust?
Absolutely, just cut into rounds and press into muffin cups.

Q3: How do I prevent soggy bottoms?
Pre-bake the crusts for 4 minutes before adding the filling if you want extra crispiness.

Nutritional Value 

Calories: 210 kcal

Protein: 10 g

Fat: 11 g

Carbohydrates: 18 g

Fiber: 1 g

Sodium: 480 mg